Apricots And Creme Fraiche Recipes
APRICOT & CRèME FRAICHE ETON MESS
Jam jars are perfect for transporting this fruity dessert to your favourite picnic spot - crumble over meringues just before serving
Provided by Cassie Best
Categories Dessert, Treat
Time 15m
Number Of Ingredients 7
Steps:
- Place the apricot halves, jam and dessert wine or water in a small saucepan. Bubble for 2-3 mins until syrupy - the apricots should still be holding their shape. Divide between 2 pots or jam jars, leave to cool, then chill until ready to assemble.
- Mix the crème fraîche, yogurt and icing sugar, then pour over the apricots and chill until ready to serve. Transport in a cool bag. Take the meringues in a separate container, for crumbling over just before serving.
Nutrition Facts : Calories 354 calories, Fat 10 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 52 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
APRICOTS AND CREME FRAICHE
Apricots are the golden globes of the fruit world make tart-sweet "cups" for dollops of tangy creme fraiche, creating a delightful union of flavors. Serve these as a snack or starter-anytime you want a bite (or two) of sunshine.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Fill each apricot half with a dollop of creme fraiche. Sprinkle with pepper and top with cilantro sprigs.
SUMMER BERRIES WITH LEMON CREME FRAICHE
A light French dessert. Creme fraiche, a thick cream used in French cooking, is available in the dairy section of many supermarkets.
Provided by gailanng
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place creme fraiche in a medium-size non-reactive bowl. Add sugar, lemon zest and lemon juice and whisk well to combine. Cover with plastic wrap and refrigerate until very cold, 1 hour or longer. (Lemon Creme Fraiche can be prepared 2 days ahead; keep covered and refrigerated.).
- Rinse berries and gently pat dry. If using strawberries, rinse first then hull and halve (or quarter, if large) lengthwise. Place berries in a large bowl and gently toss to combine.
- Divide berries among four wide-mouthed wine glasses, martini glasses or dessert bowls. Drizzle each serving with about 1/4 cup of Lemon Creme.
ROASTED APRICOTS WITH HONEY-VANILLA CRèME FRAîCHE
Provided by Bon Appétit Test Kitchen
Categories Dessert Roast Quick & Easy Frozen Dessert Apricot Summer Honey Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 serving
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Mix brown sugar and cardamom in 11 x 7 x 2-inch glass baking dish. Add apricots. Pour 1/4 cup water and 2 tablespoons honey over fruit; dot with butter. Roast until apricots are tender, occasionally basting with syrup in dish, 12 to 15 minutes. Cool 5 minutes.
- Whisk crème fraîche, remaining 1 1/2 tablespoons honey, and vanilla in small bowl.
- Divide warm apricots and syrup among small bowls. Spoon honey-vanilla crème fraîche over and serve.
COACH FARM "CRèME FRAîCHE" WITH FRUIT
Steps:
- Make sauce:
- In a bowl whisk together yogurt, Yo-Goat, sugar, and vanilla.
- Divide fruit among 6 small bowls.
- Pour "crème fraîche" evenly over fruit and garnish with flowers.
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- Preheat oven to 220C. Cut four 13-centimetre rounds from puff pastry sheet and place on an oven tray lined with baking paper. Top with another layer of paper and another baking tray and bake until golden, about 12-16 minutes. Halve and pit apricots, then combine with brown sugar and 3 tbsp of water in a large saucepan and stir over low heat until sugar dissolves and juices are released from apricots (4-7 minutes, depending on ripeness). Set aside. Toast hazelnuts in oven for 5-7 minutes, then rub in a clean tea towel to remove skins. Place nuts in a small food processor with caster sugar and pulse until combined and coarsely chopped. Whisk creme fraiche, milk, icing sugar and orange blossom water in bowl until smooth. To serve, spread pastry rounds with creme fraiche mixture, top with apricots and juices and scatter over hazelnut crumble.
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- ** Mymoune orange blossom water is at Simon Johnson stores at Woollahra, Pyrmont, Alexandria and Castlecrag.
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- Melt the butter over medium heat in a [large skillet|http://amzn.to/2tMIiGw]. Place the carrots in one single layer and cook for 4-5 minutes until the edges are turning golden brown. Using a [pair of tongs|http://amzn.to/2sUClnQ], flip the carrots over and continue cooking until the second side is turning golden brown. If you like the carrots on the crunchier side, then reduce the cooking time by a minute or so per side.
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